Grilled Pineapple Salad

Grilled Pineapple Salad

3
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"Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish."
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Ingredients

3 h 25 m servings 438 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
  2. Preheat outdoor grill for medium-high heat and lightly oil the grate.
  3. Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
  4. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
  5. Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

3

This recipe contains a great marinade for chicken! We love grilled pineapple, too, so it was win/win. This is a great salad. My only change was to grill the chicken and pineapple separately, ...

OMG...this is the first time I have been moved to review. Absolutely one of the best salads Ive had. The marinade was fabulous! Only thing I changed was to cut back on the oranges...the pineapp...

This was a delicious salad. Made as written except I toasted the pine nuts. The grilled pineapple was superb with the marinaded chicken. Served it on a bed of spring mix and used poppy seed dres...